Jalapeño Black Eyed Peas Recipes

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BLACK-EYED PEAS SPICY STYLE



Black-Eyed Peas Spicy Style image

A spicy twist on black-eyed peas.

Provided by Angela

Categories     Side Dish     Beans and Peas

Time 40m

Yield 3

Number Of Ingredients 4

1 (15.5 ounce) can black-eyed peas with liquid
½ onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste

Steps:

  • In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!

Nutrition Facts : Calories 118.7 calories, Carbohydrate 21.4 g, Fat 0.8 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 433.3 mg, Sugar 0.8 g

JALAPEñO BLACK-EYED PEAS



Jalapeño Black-Eyed Peas image

Categories     Bean     Side     High Fiber     Wheat/Gluten-Free     Kwanzaa     Jalapeño     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

1 pound dried black-eyed peas
5 cups beef stock or canned broth
2 medium onions, finely chopped
4 large garlic cloves, minced
3 large jalapeño chilies
2 bay leaves
1 tablespoon Cavender's All Purpose Greek Seasoning*
1 4-ounce jar diced pimientos, drained
*Available in the spice section of many supermarkets.

Steps:

  • Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
  • Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
  • Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)

BLACK-EYED PEA AND JALAPEñO SALAD



Black-Eyed Pea and Jalapeño Salad image

Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

Yield serves 4

Number Of Ingredients 7

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeño peppers, seeds and ribs discarded, flesh cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
3/4 cup sprouts, such as sunflower or alfalfa
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground black pepper

Steps:

  • Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO



Black-Eyed Pea Salad with Avocado and Jalapeno image

"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup Italian salad dressing

Steps:

  • In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.

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